Butterbean burgers with herb salad and turmeric dressing

Kickstart your metabolism with this protein and fibre-rich, meat-free recipe.

Serves: 4 people


400g drained and roughly mashed butter beans
50g cooked quinoa
297g crumbled tofu
1 finely chopped medium onion
1 finely chopped chilli
1 tablespoon finely chopped coriander leaves
1 crushed clove of garlic
10g dessicated, toasted coconut
50g (plus extra for dusting) whole-wheat flour
1 free-range, beaten egg
Salt and black pepper
65ml olive oil
65ml lemon juice
1 tablespoon honey
1 tablespoon ground turmeric
Optional: handful of fresh herbs


Preheat oven to 200°C. Combine all the ingredients in a mixing bowl. Divide the mixture into 4 equal portions and shape into burgers. Dust with the extra whole-wheat flour and place in the fridge to firm up. Heat oil in frying pan and gently fry the burgers until golden on both sides. Transfer to the oven and bake for 7 – 10 minutes. For the dressing, combine all the ingredients in a mixing bowl. Toss herb salad in dressing and serve with the butterbean burgers.

Recipe and styling by Abigail Donnelly, photography by Jan Ras for Mediclinic family. For more healthy cooking ideas, view the digital magazine here.

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